I love cooking from scratch. Not only do I know what goes into my food, but it saves me a lot of money. It doesn’t necessarily need to take a lot more time to cook from scratch; you can use canned/frozen produce (e.g. canned chickpeas in this instance for those people on a busy schedule) or you can soak and cook your chickpeas yourself. Either way, you’re probably going to reduce your intake of sodium, preservatives and additives. Planning ahead is key; this can just be a little forethought before heading to the supermarket, or making a wee list at the beginning of the week to plan ahead.
A rough approximation of this recipe is that it cost me about $2.50 NZD to make 500g worth of hummus. Compared to supermarket varieties I saved about $5.50 NZD. With rising food prices and many people feeling the pinch to afford quality groceries, I think this is a pretty good save. Its food for thought 😉
The humus base in this recipe is rather plain, but the nuts, spices and a lovely fruity olive oil can really dress it up. You can tailor the spices to suit your tastes of course. I always dry roast my spices in a saucepan over a medium heat until they are just starting to smell fragrant. This really freshens them up, making their flavours bolder and creates a delicious crunchy texture.
Ingredients: (makes about 2 Cups Hummus)
400g can of chickpeas, drained and rinsed
1 garlic clove
1 lemon, zested and juiced
3 Tbsp water
1 Tbsp tahini or peanut butter
5 Tbsp extra virgin olive oil (2 Tbsp will be for drizzling on top of the hummus)
Sea salt and freshly ground pepper to taste
2 Tbsp black sesame seeds
2 Tbsp cumin seeds
2 Tbsp caraway seeds
1/4 cup cashew nuts, roasted and roughly chopped
- Place the chickpeas, garlic, lemon zest and juice, water, tahini and 3 Tbsp of the olive oil in a blender and blend until smooth. Add some more water if needed to achieve a nice smooth consistency.
- Season well with salt and pepper. Place in a serving dish and smooth over with a spatula
- While you are preparing the hummus, place a frying pan over medium heat (without oil) and heat for 3-5 minutes.
- Place the cumin and caraway seeds into the pan and dry roast for 5 minutes or until they become fragrant. Be careful that they do not burn.
- To serve, drizzle the olive oil over the hummus and scatter the cashew nuts and seeds over the top. Garnish with microgreens or sprouts and a little coarse sea salt.